Raspberry caves, or hallongrottor as we call them, is a Swedish classic pastry cookie filled with raspberry jam, and commonly found in most bakeries and cafés as well as on the Swedish coffee table.
Ready to eat and enjoy in less than 30 minutes.
Makes 40-45 cookies
- 250 g butter
- 1.5 dl of sugar
- 1.5 teaspoons baking powder
- 4 – 4,5 dl flour
- 1 dl Marsan powder (this is a Swedish product for making custard sauce and may be difficult to find in other countries. Can be replaced by corn starch + 2 tsp vanilla sugar)
- Raspberry jam, solid (or other favorite jam) for filling
Tips: If you want to hot these cookies up a little extra you can add 1,5 dl coarsely chopped hazelnuts before starting the food processor.
Preheat oven to 200 degree C.
- Cut butter in chunks and mix with the other ingredients except for raspberry jam, preferably in a food processor.
- Divide the dough in half and roll out into two logs.
- Cut each log into 20-22 pieces.
- Roll the pieces into balls and place in small baking cups placed on a baking sheet
- With your thumb, press a rather large indent in each ball and fill with raspberry jam.
- Bake for 12-15 minutes. Keep an eye on the cookies so they won’t burn.